Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
1/2 cup cut-in-half pepperoni, divided (or use mini pepperoni)
1 (24-ounce) jar spaghetti sauce
2 teaspoons Italian seasoning
1 teaspoon garlic powder
8 ounces bow tie pasta, uncooked
1-1/2 cups water
1 cup shredded mozzarella cheese
Parmesan cheese and crushed red pepper, for topping
In a 12-inch ovenproof skillet over medium-high heat, heat the olive oil.
Once the oil is hot, add the Italian sausage, and break it up with a spatula. Once the meat has just started brown, add in the onion, green pepper and mushrooms. Sauté until the sausage is fully browned and the vegetables are softened.
Stir in the pepperoni, spaghetti sauce, Italian seasoning, pasta and 1-1/2 cups of water.
Bring to a boil, then lower to a simmer, and cover. Bake for about 15 minutes or until the pasta is tender.
Remove from the heat, top with cheese, and cover the pot to help melt the cheese.
Serve hot with a sprinkling of crushed red pepper or Parmesan cheese, if desired.